Pickled Tuna with Sour Cream

Canned tuna gets a complete makeover in this pickled preparation. A warm pickling liquid made from red wine vinegar, water, bay leaves, and crushed pickling spices gets poured over large chunks of tuna, sliced onions, and thin lemon rounds. Once the sour cream is stirred in and everything chills, you get a tangy, creamy salad that’s miles from a standard tuna sandwich.

Keep the tuna in large pieces. Breaking it too fine turns the salad into a paste once the sour cream goes in. Big flaky chunks give you texture and make it look like something worth serving to guests.

The pickling liquid needs to simmer for a full 5 minutes to extract the flavors from the bay leaves and spices. Pouring it warm over the tuna gently pickles the fish and onions, giving them a tang that cold vinegar can’t achieve as quickly.

This works as a salad on greens or as an appetizer spread on crackers or toast.

Kitchen Tips

• Use oil-packed tuna for richer flavor and better texture. Water-packed tuna can taste bland in this preparation.
• Don’t drain the tuna before mixing. The packing oil adds richness to the finished dish.
• Chill for at least an hour for the flavors to meld. Overnight is even better.
• Remove the bay leaves before serving. They’ve done their job and are just a choking hazard at the table.

Variations

• Dill pickle tuna: Add fresh dill and replace pickling spices with dill seed for a Scandinavian twist.
• Greek style: Add kalamata olives, capers, and crumbled feta instead of sour cream.